New York Cheesecake

New York Cheesecake

58
Kitchen Queen 2

"This cheesecake is New York-style, fool-proof, easy, and super-delicious."

Ingredients 7 h 35 m {{adjustedServings}} servings 509 cals

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Nutrition

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  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
  3. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
  4. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
  5. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
  6. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
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Reviews 58

  1. 68 Ratings

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LouisvilleHugger
7/31/2009

I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST!

chrissysan
5/3/2008

I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took it out of the oven it looks very runny. Is it suppose to do that and will it firm up in the refrigerator. Other than that it looks like a great recipe!!

Marniekate
3/1/2008

I have to admit, I did not use the cream of tartar...but this cheesecake was sooooo delicious and did not last long at all....